Tuna Roll
Tuna Roll: a batch cooking recipe, 4 servings of 618 kcal and 32 g protein each. Keeps 3 days in the fridge.
- 4 servings
- 10 min prep
- 25 min total
- 3 days in the fridge
- Don’t freeze
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 618 kcal | 32 g | 68 g | 24 g | 1.7 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 4 Egg
- 150 g Spinach
- 4 tbsp cornstarch
- 4 Egg whites (to stiff peaks)
- 3 Tuna in water (canned, drained)
- 200 g Cream cheese (or mayonnaise)
- 300 g rice
To taste: olive oil, salt, pepper
Contains: eggs, fish, dairy (lactose). Free from: gluten, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Separate the egg whites and egg.
- Beat the egg whites to stiff peaks.
- Blend the egg, spinach and cornstarch.
- Fold together the egg whites, egg, spinach and cornstarch.
- Bake at 200 °C for 15 min.
- Mix the tuna in water and cream cheese.
- Fill and roll.
Recipe based on share.google.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Egg, Avocado and Arugula Toast shares Egg (boil), Egg whites (stovetop)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Banana Oat Bread shares Egg (boil)
- Chicken Curry with Mango and Coconut Milk shares White / basmati rice (boil)
- Tuna and Mashed Potato Pie shares Egg (boil)
- Lemon Herb Roast Chicken with Rice shares White / basmati rice (boil)